Sesame Beef Tacos
with Quick-Pickled Veggies & Sriracha Sour Cream
- Soy
- Wheat
- Sesame
Instead of going the traditional route with these tacos, we decided to mix things up with a Korean-style sesame beef filling. The tacos get a tangy hit from pickled cucumber and radishes, and a kick from a sriracha-infused sour cream. The best part? Everything comes together in just 20 minutes from start to finish. Taco ’bout a weeknight win!
Ingredients
4 tablespoon
Sour Cream
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 unit
Mini Cucumber
1 tablespoon
Sesame Oil
(Contains: Sesame)
10 ounce
Ground Beef
3 unit
Radishes
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
2 teaspoon
Sriracha
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Trim and thinly slice radishes and cucumber into rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems.
• In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle. • Set aside, stirring occasionally, until ready to serve.
• In a small bowl, combine sour cream with sriracha to taste. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add beef *, garlic powder, and 1 tsp sugar (2 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sesame oil and half the soy sauce (all for 4). Taste and season with salt, pepper, and up to ½ tsp more sugar.
• While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates. Spread a bit of sriracha sour cream onto each tortilla; top with beef filling, a bit of pickled veggies, and cilantro leaves. Drizzle with any remaining sriracha if desired. Serve with any remaining pickled veggies on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of Asian and Mexican flavors, with the pickled veggies and sriracha sour cream adding delicious tang and kick 🌶️.
- Ease of prep: Customers found this quick and easy to make, with clear instructions and pre-portioned ingredients simplifying the process.
- Suggestions: Some recommended draining excess oil from the beef and adjusting seasoning to taste; a few suggested adding cheese or using corn tortillas.
- Leftovers: Several noted the dish reheats well, though some found the pickled veggies less crisp the next day.
- Portions: While many found it filling, some wished for larger portions or an additional side dish to round out the meal.
